Recipe: Hambargarz!

[buzzmong]

As a side tangent, I've just had some venison burgers. Granted they were Asda's extra special, but they were rather tasty.

I expect with proper venison they'd be amazing.

[Dr. kitteny berk]

I'd've thought you'd want some pork belly or shoulder in venison burgers to make them nice and fatty, and you'd need a lot to overpower the flavour of the venison, I imagine.

I find burgers that are low fat fall apart fairly easily, and aren't so tasty.

[buzzmong]

According to what I remember on the packet they were 82% venison. So take that as you want.

[Dr. kitteny berk]

The other 18% would be more interesting to me

[buzzmong]

The packet's in the bin though, covered in various other foodstuffs.

I don't remember any other meat being mentioned, mostly veggies and other bits and bobs.

[Dr. kitteny berk]

Evil filler!

[Mr. Johnson]

I recently found out that most of the time, nondescript meat is partly chicken legs.

[Dr. kitteny berk]

mmm, mechanically recovered meat.

[Mr. Johnson]

mmm, mechanically recovered meat.

I always reprimand everyone for eating it, but secretly order it when no one is watching. I think that's the way it's generally done.

[FatherJack]

http://www.telegraph.co.uk/foodanddrink ... inker.html

Venison meat is great for many things, but sausages and burgers are not among them. What they need is fat to make them succulent, and fat is exactly what venison lacks. So either you get sausages and burgers that are dry and crumbly, or you have to supply the fat from somewhere else, usually a pig; which begs the question, why not eat pork in the first place?

The Tesco ones are: Venison (91%),Water ,Rice Flour ,Potato Starch ,Sea Salt ,Black Pepper ,Cayenne Pepper , Preservative (Sodium Metabisulphite) ,TempText2. (Yum, TempText2, my flavourite)

Asda ones are: Venison Meat (82%) , Water , Seasoning Mix [Wheat Meal, Salt, Tomato Powder, Onion Powder, Spices, Herbs, Juniper Extract, Preservative (Sodium Sulphite) , Autolysed Yeast] .

Of course 'Venison Meat' and indeed 'Venison' could mean any part of the deer. I've only tried the Tesco ones, they were okay, but a bit dry and not a patch on Venison steak for flavour.


Can anyone remember what Heston used for his Ultimate Burgers? dik-a-dingding-dingding That was a slice of the theme tune to help refresh your memory.

[Dr. kitteny berk]

http://www.telegraph.co.uk/foodanddrink ... inker.html

Venison meat is great for many things, but sausages and burgers are not among them. What they need is fat to make them succulent, and fat is exactly what venison lacks. So either you get sausages and burgers that are dry and crumbly, or you have to supply the fat from somewhere else, usually a pig; which begs the question, why not eat pork in the first place?

Of course 'Venison Meat' and indeed 'Venison' could mean any part of the deer. I've only tried the Tesco ones, they were okay, but a bit dry and not a patch on Venison steak for flavour.

pretty much my feelings on it.

Can anyone remember what Heston used for his Ultimate Burgers? dik-a-dingding-dingding That was a slice of the theme tune to help refresh your memory.

I'm guessing 50% chuck, 50% leaner meat (possibly sirloin) minced onto clingfilm, then rolled, rather than mooshed, so it breaks apart better.

Will grab the book and confirm the meats.

[Dr. kitteny berk]

Ack, don't have the book with that in, found it <a href="http://www.mrmenu.net/discus/messages/1 ... l">here</a> though.

For the burgers
625g/1lb 6oz beef chuck
25g/1oz salt
1.2kg/2lb 10¼oz short-rib meat, minimum 30-day dry-aged
625g/1lb 6¼oz beef brisket

[Dr. kitteny berk]

Made new burger recipe, been using it for a while. unreasonably good/easy.

http://geekfood.co.uk/?p=59